Salame from the Chianti region

Chianti salami sliced in tray Tuscan Chiantigiano salami production in artisanal process

It is obtained from the meat of Italian pigs: the best parts of the meat are nely ground and seasoned with salt, black pepper grains, garlic, Chianti wine which confers the strong colour and the typical aroma. Stuffed in natural casing, the Salami is dried and then matured for at least sixty days.